Am I the only one who lays awake at night thinking about interesting new cakes?

I can’t be the only one!

There should be a support group for people like us.

This is essentially a pumpkin spice cake, made with half whole wheat flour, a whole can of pumpkin puree and a healthy dose of walnuts thrown in for good measure. I figured it was perfect for October and it makes a wonderful afternoon snack, served with a tall glass of cold apple cider. The recipe in the cookbook calls for cream cheese frosting, but I was out of cream cheese so I used The Pioneer Woman’s “best frosting ever” recipe and it was glorious. Simply glorious.

I’d like to dedicate this one to all you pumpkin lovers out there….this ones for you!

Gosh, I just love everything about this cake. Everything. I love the way it’s like a pumpkin version of a carrot cake, love the way it’s so rustic, dense and hearty, and love the use of the word “Bohemian” in the title….

I just love it. Please make it!

Here’s what you need to make your own:

No need to dirty your Kitchen Aid for this one—this cake comes together in the same method you would use to bake pumpkin bread and involves only two bowls, a measuring cup, some spoons and a whisk. I think it only took me about ten minutes to throw together…start to finish!

And then in a separate bowl, combine the oil, brown sugar, eggs, pumpkin and molasses!

Molasses = amazingness. So glad I finally picked up some at the store. Now I can bake gingerbread!

After you combine the wet ingredients, dump the flour mixture back in and give it a good stir.

Now, fold in the walnuts….raisins, too, if you like! (I just use walnuts because I’m not a huge fan)

And pour into a buttered and floured nine inch cake pan. I think I’ve said this before, but I really don’t like cooking spray at all. Its made a bunch of my pans pretty gnarly and, personally, if I can’t pronounce any of the ingredients on the back of the Pam can, I don’t want to use it.

Plus, everything tastes better with butter.

Bake the cake at 350 for about fifty minutes, or until a toothpick stuck in the center comes out clean. Let cool for about ten minutes (resist the urge…I know!) and then run a knife around the sides and invert onto a clean plate.

When it’s totally, one hundred and ten percent cool, plop some frosting on that bad boy and get at it. Like I said, I used Pioneer Woman’s frosting (which I highly recommend because that woman knows her frosting!), but you could really just use anything you want. Brown sugar buttercream would be stellar and so would just a basic cream cheese frosting. Or, if you are more of the minimalist type, just a dusting of powdered sugar would be a divine!

And don’t worry about being all perfect with the frosting application, either. This is supposed to be more of a rustic cake anyway. The beauty is in it’s imperfections!

In another bowl, whisk together the canola oil, eggs, pumpkin, molasses, brown sugar and vanilla. Add the dry ingredients and stir to combine.

Fold in the walnuts and then pour batter into prepared cake pan. Bake for about fifty minutes, or until the cake starts to pull away from sides of pan. Let cool for ten minutes and then invert on a plate and let cool all the way.

Hey Jenna, This post reminded me of how much I love cakes but how intimidated I am of frosting — of any kind! The kind I’m most intimidated of is the powder sugar glaze kind that you put on holiday cookies…perhaps that could be a future post, what with the holidays coming and all?

Ok, I just wrote a post about being scared of “big cakes” (and wimped out, making carrot cake muffins) but you’ve made this look so easy and accessible that I feel like I can do it! I will do it.
And also, yes, the word “bohemian” somehow makes everything about this cake better!

I honestly think that I gain about 5 pounds every time I look at pictures of all the yummy treats you make. Haha, it’d be so worth it if I can eventually try all of your recipes…It’s currently a goal of mine to make all of them!

Wowww, pumpkin and walnuts? Together in a cake with frosting?? I don’t know if I’d have much left for the cake because the batter sounds like it would taste amazing! (Yes, I’m immature and childish like that!) What a great fall recipe!

I impulsively bought a can of TJ’s pumpkin last night without any idea what to do with it (like all the other random things I buy there in addition to the usual suspects….). Even though I am a horrible baker, I’m going try this one, thanks!

This sounds delicious and I have all of the ingredients to make it, including some cream cheese frosting in the freezer!! Which I wouldn’t have if I hadn’t learned from your blog that I can freeze frosting – so thank you thank you!

I’ve been wanting this cookbook for everrrr and am obsessed with Big Sur and the California coast! (Previous LA resident transplanted back to Canada). You live in a gorgeous part of the world, Jenna… and I am in complete agreement about Bohemian! It conjures up such amazing images of a free spirited love for life! Great post!

this was my wedding cake, did not want the traditional one. You’re also supposed to save the small, top layer to be eaten on your first anniversary, we froze it and needless to say there was just a tiny sliver left to be eaten on our first anniversary.

I wondered how legitimate the quality of a jar of molasses labeled Brer Rabbit was when I bought it to make molasses cookies a while ago. I suppose it’s legit now that I see I’m not the only one who bought it!

I agree with you about non-stick sprays (plus I hate the waste). However, a nice alternative is to buy a pump spray bottle from a kitchen store (I guess like a Misto?) which you can then fill with the oil of your choice. I have one that I love and use with olive oil. Of course, there’s nothing wrong with buttering and flouring your dish also!

This cake is so delicious, thanks Jenna! I was looking for a Fall recipe and this came out perfectly, my kitchen is filled with the smell of delicious spices and it is so moist (ew I hate that word, but it did!)… just as I had hoped from your pictures. I used a cream cheese frosting which I thought also complimented it nicely. Will definitely be making this one again!

I made this last night and ohhhhhhhhhh man. It. is. SO. good. I just did a quick powdered sugar, vanilla, and half & half icing. I meant to put cinnamon in the icing but I forgot but… STILL! Might be making another one later today…

I had more carrots than I knew what to do with in my fridge so I subbed carrots for the pumpkin + a couple of other substitutions, served with cream cheese frosting and it was amazing!! Thanks so much for sharing this. I think it’ll be great at Thanksgiving! Or, you know, for breakfast tomorrow…

I’ve been on a total pumpkin-kick lately and this cake looks absolutely amazing! and you’re right, the name of it drew me right in… wedding + cake + Bohemian… in my kitchen??! I can’t wait to make it for Sunday night football!

PS: I adore your blog. It’s my “go-to” for recipes, and of course beautiful photos… What kind of camera do you use??

I just made this last night after printing from your blog a couple months ago. Absolutely delicious!!! So moist and great spice. I was out of pumpkin pie spice so just mixed up some cinnamon, nutmeg, cloves, and allspice and it tasted great. Frosted with cream cheese/powdered sugar/lemon juice/vanilla icing – simple and complimented the cake well. This will definitely become one of my “go to” desserts.

I made this recipe last year for Thanksgiving and it is honestly my FAVORITE cake ever- i have to make it again this year. Just wondering- can I make it ahead of time and freeze it? THanks for your help! long time reader I just don’t comment often. Love everything about your blog !